In a deep bowl, add flour, salt, butter, one egg yolk and brown sugar. Mix everything together, as much as you can, and then knead the dough. It's more like squeezing than kneading. Just press the dough firmly with your palms to make one homogeneous ball. Wrap it up into plastic foil or bag and refrigerate it for one hour, or at least half an hour.
Peel and chop the apples. Later on when you pour the apples over pie crust, sprinkle some sugar and cinnamon according to your preferences and mix well with the spoon to spread the sugar evenly. I add about 2 teaspoons of cinnamon and 4 tablespoons of brown sugar. Sometimes, I add 3 tbsp of vanilla pudding powder.
Remove the plastic foil, cut the dough ball in halves. With a rolling pin, roll the first half of the dough and place it in a baking dish. If the rolled dough is not a bit bigger than your baking dish, reshape the dough with your hands. If it is too small, roll it a few more times to get the crust that will correspond to your 9 inch pan.
Bake the bottom crust for 10 minutes. Meanwhile, roll the second half of the dough. Add chopped apples, sugar and cinnamon and cover the pie with the second half of the dough. Make eight cuts on the top dough, like pizza slices. This is a very important step as it will prevent your pie crust to turn out soggy. Beat the egg white with some tap water and brush the top pie crust. Bake for one hour at 180 degrees Celsius or 350 F. Leave it to rest for about 30 minutes.